Showing Publication (TABERNERO 2006)
Tabernero M., Serrano J., Saura-Calixto F. (2006) The antioxidant capacity of cocoa products: contribution to the Spanish diet. International Journal of Food Science and Technology 41:28-32
Abbreviation: TABERNERO 2006
Food Composition
This publication was used to obtain 3 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1816.00 mg/100 g FW | Dark chocolate, 52% cocoa | yes | 1 |
| 1310.00 mg/100 g FW | Milk chocolate, 34% cocoa | yes | 1 |
| 7759.00 mg/100 g FW | Cocoa paste | no | 1 |